This is the most badass chocolate sauce ever. It’s simple, keeps for a week or two in the fridge, and goes with almost any dessert. You can even make a milk shake with it. For extra-bitter chocolate sauce, use a higher percentage cacao chocolate, such as 65% Manjari from Valrhona.
|1 1/2 cups granulated sugar||1 1/3 cups unsweetened Dutch-process cocoa powder|
|1/3 cup glucose syrup or light corn syrup||1 pound bittersweet chocolate (about 58% cacao), melted|
Bring the sugar, glucose syrup, and 2 cups (475 ml) of water to a simmer in a medium saucepan over medium-high heat.
Put the cocoa powder in a large heatproof bowl and whisk in about ½ cup (120ml) of the hot sugar syrup to make a smooth paste. Whisk in the remaining sugar syrup until smooth. For a supersilky texture, strain through a fine-mesh sieve.
The sauce can be covered and refrigerated for up to 2 weeks before using. Reheat gently over low heat.
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